Out
of all the jams I’ve ever made, my favourite is homemade Apricot Jam. It’s such a useful jam as a glaze or seal between layers of
cakes. Now we get apricots on the local market in summer, I can’t
resist buying enough to make a few pots. Here’s Grandma’s easy recipe and it sets well. I made this batch in under an hour.
Apricot Jam
Approximately 1 lb (450g) (caster or jam) sugar
1 tbsp lemon juice
¼ pint
water for each 1lb (450g) of fruit.
Wash the fruit, remove the stones and cut into
quarters. Crack open about 3-4 of the stones to remove the kernels. Blanch
these in a small pan of boiling water for about 2 minutes. Place the fruit, blanched
kernels, lemon juice and water in a jam pan or a large heavy saucepan. Simmer
for approximately 20 minutes, or until the apricots are softening. Remove the kernels with a slotted spoon,
once they have risen to the surface. Add
the sugar and continue to heat gently, stirring until it has dissolved. Add a
knob of butter and boil for about 15 minutes. Test for setting. Leave to cool for
around 30 minutes then pot into sterilised jars and cover.
I’m always inspired by the vast array of jams which my friend Laurent at Mille et une confitures in Chinon makes. His family have a long tradition
of jam making for over 40 years. Have you got a family
favourite jam recipe to share?
